Kitchen Tips
Look for rice noodles that are about 1/4 in. wide.
For a sustainable option, look for shrimp with the Ocean Wise or Marine Stewardship Council label.
Coconut Shrimp Noodles
By Chatelaine50
PREP TIME
15 min
TOTAL TIME
20 min
Serves
4
(Photo: Carmen Cheung)
Saucy coconut noodles make a warm and slurp-worthy dinner on an early autumn night.
Ingredients
- 200g rice noodles
- 1 cup light coconut milk
- 1 tsp lime zest
- 1/4 cup lime juice , (about 2 limes)
- 2 tbsp packed brown sugar
- 4 tsp fish sauce
- 3/4 tsp hot pepper flakes
- 1 tsp canola oil
- 1/2 red onion , sliced
- 300g frozen large shrimp , thawed and peeled
- 3 cups snow peas , trimmed
- 1/4 cup thinly sliced basil
Instructions
1. Bring 6 cups water to a boil in a large pot. Add noodles, then remove from heat and let stand, stirring occasionally, until just tender, 7 to 9 min. Drain well. Meanwhile, in a small bowl, whisk coconut milk with lime zest and juice, brown sugar, fish sauce and hot pepper flakes.
2. Heat a large non-stick frying pan over medium-high. Add oil, then onion. Cook until almost softened, 3 min. Add shrimp and cook until it turns pink, 2 to 3 min. Add snow peas, coconut milk mixture and noodles. Cook until noodles are heated through, 1 to 2 min. Remove from heat and stir in basil.
Nutrition (per serving)
- Calories
- 390,
- Protein
- 21 g,
- Carbohydrates
- 59 g,
- Fat
- 6 g,
- Fibre
- 4 g,
- Sodium
- 983 mg.
- Excellent source of
- B12, niacin, folate and zinc
FILED UNDER: Editor's Picks Pasta seafood
